课题基金 / 基金详情

"Use of innovative concepts in food processing to improve process efficiency, achieve better quality, extend shelf-life, enhance safety and and marketability of food products"

"Use of innovative concepts in food processing to improve process efficiency, achieve better quality, extend shelf-life, enhance safety and and marketability of food products"
“在食品加工中运用创新理念，提高加工效率，实现更好的质量，延长保质期，增强食品的安全性和适销性”
批准号：
36715-2012
负责人：
Ramaswamy, Hosahalli
金额：
$1.97万
依托单位：
McGill University
依托单位国家：
加拿大
项目类别：
Discovery Grants Program - Individual
财政年份：
2012
资助国家：
加拿大
项目状态：
已结题
起止时间：
2012-01-01 至 2013-12-31
来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=506405
关键词：
Useinnovativeconceptsfoodprocessing

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中文摘要
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英文摘要
The overall theme of the applicant's program of research is the use innovative and novel concepts to improve food processing to achieve better quality, extend shelf-life, enhance safety, and improve efficiency and marketability of food products. Innovative and novel concepts are continuously evolving in every area of food processing. Food industry constantly needs to revise or adjust its manufacturing practices to the changing needs of the consumers to be able to stay competitive in the marketplace and academic institutions play a major role in developing innovative processing techniques.
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  • 项目类别：
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Innovative, Novel and/or Alternative Concepts in Food Processing for Enhancing, Safety, Stability and/or Quality
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    RGPIN-2019-05921
  • 项目类别：
    Discovery Grants Program - Individual
  • 资助金额：
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  • 财政年份：
    2020
  • 负责人：
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  • 依托单位：
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